Method

Step 1

Line a small 450g/1lb loaf tin with cling film – it’s easier if you oil the tin first with sunflower oil. Melt the chocolate, then leave it to cool for a few minutes. Meanwhile, beat 150g of the butter and cocoa powder together to a smooth paste. Whisk the egg whites until stiff, then whisk in the caster sugar to make a stiff, glossy meringue. Whip 300ml of the cream to form soft peaks.

Step 2

Stir the chocolate into the butter-cocoa paste, then fold in the whipped cream, followed by the meringue. Gently spoon it into the prepared tin, smooth the top, cover and freeze overnight – or for up to 2 months.

Step 3

To serve, transfer the terrine from the freezer to the fridge for 20 minutes. To make the sauce, toast the nuts in a frying pan until golden then tip out and chop them up. Add the remaining 50g of butter and the light brown sugar to the pan and melt together. Stir in the remaining 100ml cream and vanilla with a pinch of salt – then bubble for a minute until thickened. stir in the chopped nuts.

Step 4

Slice the terrine onto serving plates and spoon over some warm caramel sauce.